WHITE CHOCOLATE PEPPERMINT FUDGE
This fudge is creamy and super easy to make. Enjoy it in all kinds of variations by simply swapping out the toppings try sprinkles, chopped nuts or chopped dried fruit.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 115 pieces
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.
WHITE CHOCOLATE PEPPERMINT BARK
Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.
Provided by Pamela Rose
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 47m
Yield 20
Number Of Ingredients 3
Steps:
- Line an 11x17-inch baking sheet with parchment paper.
- Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
- Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g
WHITE CHOCOLATE PEPPERMINT PATTIES
Keep your eye on these gems as they bake - they have a quick cooking time and should only take 9 minutes. Keep them in a tightly sealed container, or freeze them for longer storage.
Provided by Mom2Rose
Categories Candy
Time 45m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F
- In a sifter, combine the flour, baking powder, and salt.
- Sift onto a large piece of wax paper and set aside until needed.
- Heat 1 inch of water in the bottom half of a double boiler over medium heat.
- With the heat on, place the white chocolate in the top half of the double boiler.
- Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
- Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
- Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle.
- Beat on medium for 4 minutes until smooth.
- Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth.
- Add the egg and the vanilla extract and beat on medium for 1 minute until combined.
- Scrape down the bowl.
- Add the melted chocolate and beat on medium for 1 minute until combined.
- Scrape down the bowl.
- Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds.
- Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds.
- Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
- Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
- Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
- Remove the cookies from the oven and cool to room temperature for 30 minutes.
WHITE CHOCOLATE BARK WITH PEPPERMINT STICK
Provided by Food Network
Categories dessert
Time 37m
Yield 20 to 30 servings
Number Of Ingredients 3
Steps:
- Melt the chocolate. Place the peppermint sticks in a heavy, locked plastic bag and crush them fine by whacking and then rolling them with a rolling pin. They should have about the same consistency as crushed ice. When the chocolate is melted, stir in the peppermint oil. Stir in all but 2 tablespoons of the crushed peppermint pieces and spread the mixture out on the cookie sheet, about 1/4-inch thick. It will not fill the pan completely. Sprinkle the reserved peppermint stick over the top. Let set at room temperature until hardened, about 2 hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands to break into pieces. Store in an airtight container for up to 2 weeks.
WHITE CHOCOLATE PEPPERMINT CANDIES
Make and share this White Chocolate Peppermint Candies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h15m
Yield 1 tray
Number Of Ingredients 6
Steps:
- Spray the ice cube tray with cooking spray.
- Sprinkle a bit of crushed candy cane in the bottom of each tray to serve as the topping.
- Melt 2 cups of the white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
- Melt the other 1/2 cup of white chocolate with the heavy cream, peppermint extract and food coloring. Pour evenly into the trays. Place back in freezer to set.
- Cover with remaining melted white chocolate. Place in refrigerator for about 1 hour until set.
WHITE CHOCOLATE PEPPERMINT CRUNCH
This is my favorite confection to make at Christmas. Not only is it easy, it's delicious as well. I like to fill small bags with the crunchy candy to place in gift baskets.-Nancy Shelton, Boaz, Kentucky
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 6g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 5mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
WHITE CHOCOLATE PEPPERMINT BARK
A very pretty holiday candy that is very easy to prepare, but with lovely results. Adapted from Family Fun magazine. Serving size will vary greatly depending upon how many pieces you break the candy into.
Provided by HeatherFeather
Categories Candy
Time 30m
Yield 15-20 pieces
Number Of Ingredients 4
Steps:
- Line a 9x13" baking pan with aluminum foil.
- Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
- Do not let the chocolate burn!
- Remove from heat and stir in the 1/3 cup of crushed candy canes.
- Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
- Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
- Melt semisweet chocolate pieces.
- Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
- Sprinkle with the remaining 2 tablespoons of crushed candy canes.
- Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
- Cut or break the bark into serving pieces.
- Jagged edges are ok.
- These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.
WHITE CHOCOLATE-PEPPERMINT FUDGE
If you can boil sugar, butter and evaporated milk, you can make this candy-shop quality White Chocolate Peppermint Fudge.
Provided by My Food and Family
Categories Home
Time 25m
Yield 40 servings
Number Of Ingredients 8
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- Add chocolate and marshmallow creme; stir until melted. Add peppermint extract; mix well.
- Pour into prepared pan; spread to cover bottom of pan. Cool 5 min. Sprinkle with MALLOW Bits and candies; gently press into fudge with back of spoon. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 25 g, Protein 1 g
PEPPERMINT-WHITE CHOCOLATE DIP
Top this Peppermint-White Chocolate Dip with crushed candy canes for a beautiful festive dessert. Cream cheese, white chocolate, peppermint extra and more come together for a delicious Peppermint-White Chocolate Dip for your holiday table.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 28 servings, about 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Beat cream cheese and melted chocolate in large bowl with mixer until blended.
- Add dry pudding mix, milk and peppermint extract; mix well. Whisk in COOL WHIP.
- Refrigerate 1 hr.
- Spoon dip into serving bowl; top with crushed candy.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
WHITE CHOCOLATE PEPPERMINT SCONES
Make and share this White Chocolate Peppermint Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 40m
Yield 12-16 scones
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick baking spray with flour.
- In a large bowl, sift together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in white chocolate morsels and peppermint baking chips.
- In a small bowl, whisk together buttermilk, egg yolk, vanilla extract and peppermint extract. Add buttermilk mixture to flour mixture; mix until dough comes together in moist clumps. Gather dough into a ball and knead for 2 to 3 turns. Place on a lightly floured surface and pat to about 1/2-inch thickness.
- Using a 4-inch cutter, cut out dough (cut straight down, do not twist). Transfer to prepared baking sheet, spacing 1 inch apart.
- Whisk 1/4 cup water with 1 egg and brush over tops of scones. Lightly sprinkle scones with remaining tablespoon of sugar. Bake scones for 18 to 20 minutes, or until light golden brown. Serve with Candy Cane Cream, if desired.
- Candy Cane Cream:.
- In a medium bowl, beat cream and candy canes at medium speed with an electric mixer until medium peaks form. Garnish with mint leaf and crushed peppermint candies, if desired.
PEPPERMINT WHITE CHOCOLATE CHIP COOKIES
I think I came up with these as a result of surfing the web and adding a few ideas together. These are really, really good. Be sure to use the parchment or wax paper or you will have a terrible mess on your hands. (Guess how I know this. ;) )
Provided by mliss29
Categories Drop Cookies
Time 22m
Yield 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
- Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
- Stir in chips and crushed candy canes.
- Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
- Remove to wire racks to cool.
Nutrition Facts : Calories 881.8, Fat 43.8, SaturatedFat 26.6, Cholesterol 133.1, Sodium 647.2, Carbohydrate 113.8, Fiber 1.5, Sugar 72.7, Protein 10.5
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